This seasons Kona..

Tasting notes 

Region –  Kealakekua, south Kona 
Growing Altitude – 548-700 metres above sea level
Arabica Variety – Kona Typica
Typical Harvest Period – September - Febuary 
Milling Process – Washed 
Aroma – Floral 
Flavour  - Sweet 
Body – Light 
Acidity – Bright

Visiting Hawaii and the volcanic mountains of Kona has been on my bucket list for as long as I can remember. It’s a truly remarkable coffee and in its raw form is exceptional in quality.

Once roasted, it has a unique and incredibly smooth taste. It’s in my top two personal recommendations along side Jamaican Blue Mountain. Kona beans are really large, have a look at how perfect they are before you grind them!

Kona is a carefully controlled Arabica coffee cultivated on the mineral-rich volcanic slopes in Hawaii. On the mountains of Hualalai and Mauna Loa the semi-tropical climate with its mix of warm nights, slight scatterings of cloud and rain following mornings filled with sunshine, creates ideal coffee growing conditions. But with its production limited and strict control of labelling origin and trademarks, it’s a rare and exclusive coffee.

Our top-grade Kona coffee is clean and well-balanced with a medium body and a sweet, bright acidity, often exhibiting spicy and also buttery qualities. It can be described as having subtle winey tones with a great aftertaste / finish.

The Hawaiian islands are volcanic and as such, the special soil is highly beneficial to growing coffee because it is full of rich minerals that encourage healthy strong coffee trees which produce the most amazing red cherries.

Rain is plentiful producing not only water for the plants to survive, but shade from the sun enabling the fruits to develop more slowly. There seems to be the perfect balance of sun, rain, low winds and mild nights to produce arguably the finest coffee in the world.

If you want to taste one of the most exclusive coffees in the world, then order now as we have limited stock of this rare and extremely delicious coffee.